Innovative Food Science & Emerging Technologies最新文献_第4页

Innovative far-infrared radiation assisted pulsed vacuum freeze-drying of banana slices: Drying behaviors, physicochemical properties and microstructural evolution

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-19 DOI: 10.1016/j.ifset.2025.103925

Ming-Qiang Xu , Bu-Er Ha , Sriram K. Vidyarthi , Feng-Lun Zhang , Fan Yang , Yu-Hao Jiang , An-An Zhang , Weiqiao Lv , Hong-Wei Xiao

High operational cost and excessive energy consumption remain the global challenges in the application of vacuum freeze-drying (VFD) technology. Accordingly, a novel far-infrared radiation assisted pulsed vacuum freeze-drying (FIR-PVFD) technology was developed. This study systematically evaluated the effects of vacuum pressure duration (5 and 15 min) and dehydration temperature (40, 50, and 60 °C) on drying behaviors, physical properties (color, texture, rehydration), bioactive compounds, and the potential relationship between quality and microstructural changes in banana slices. Results showed that the FIR-PVFD process significantly reduced the drying time by 33.33 %–40 % compared to VFD, due to the synergistic effect of the emitted FIR energy and sustained disruption of the boundary layer. Shorter drying times were achieved at higher temperatures and shorter vacuum durations. Moreover, the FIR-PVFD treated samples exhibited improved appearance, texture, and rehydration performance, coupled with higher retention of sugars, starch, flavonoids, and antioxidant capacity. Microstructural analysis demonstrated that they had the more uniform and regular porous structure. In particular, the retention of phenolics and ascorbic acid were particularly sensitive to the balance between drying temperature and vacuum pressure duration.

Industrial relevance

FIR-PVFD presents a promising alternative to conventional VFD, offering enhanced drying efficiency while producing high-quality dried products. This technology has the promising potential for supporting energy-efficient production in the food industry and expanding the application of freeze-drying techniques.

{"title":"Innovative far-infrared radiation assisted pulsed vacuum freeze-drying of banana slices: Drying behaviors, physicochemical properties and microstructural evolution","authors":"Ming-Qiang Xu , Bu-Er Ha , Sriram K. Vidyarthi , Feng-Lun Zhang , Fan Yang , Yu-Hao Jiang , An-An Zhang , Weiqiao Lv , Hong-Wei Xiao","doi":"10.1016/j.ifset.2025.103925","DOIUrl":"10.1016/j.ifset.2025.103925","url":null,"abstract":"<div><div>High operational cost and excessive energy consumption remain the global challenges in the application of vacuum freeze-drying (VFD) technology. Accordingly, a novel far-infrared radiation assisted pulsed vacuum freeze-drying (FIR-PVFD) technology was developed. This study systematically evaluated the effects of vacuum pressure duration (5 and 15 min) and dehydration temperature (40, 50, and 60 °C) on drying behaviors, physical properties (color, texture, rehydration), bioactive compounds, and the potential relationship between quality and microstructural changes in banana slices. Results showed that the FIR-PVFD process significantly reduced the drying time by 33.33 %–40 % compared to VFD, due to the synergistic effect of the emitted FIR energy and sustained disruption of the boundary layer. Shorter drying times were achieved at higher temperatures and shorter vacuum durations. Moreover, the FIR-PVFD treated samples exhibited improved appearance, texture, and rehydration performance, coupled with higher retention of sugars, starch, flavonoids, and antioxidant capacity. Microstructural analysis demonstrated that they had the more uniform and regular porous structure. In particular, the retention of phenolics and ascorbic acid were particularly sensitive to the balance between drying temperature and vacuum pressure duration.</div></div><div><h3>Industrial relevance</h3><div>FIR-PVFD presents a promising alternative to conventional VFD, offering enhanced drying efficiency while producing high-quality dried products. This technology has the promising potential for supporting energy-efficient production in the food industry and expanding the application of freeze-drying techniques.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103925"},"PeriodicalIF":6.3,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-15 DOI: 10.1016/j.ifset.2025.103933

Jiabin Wu , Yaqing Lin , Zhikun Zeng , Lin Wang , Fan Zhang , Hangyu Huang , Baodong Zheng , Yi Zhang , Lei Pan

Laminaria japonica polysaccharide (LJP) is an important nutrient of Laminaria japonica, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded Laminaria japonica polysaccharide (LJPS) on flavor, storage stability, and dynamic in vitro digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of Lactobacilli and Lactococci was sustained during the dynamic in vitro digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.

{"title":"Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties","authors":"Jiabin Wu , Yaqing Lin , Zhikun Zeng , Lin Wang , Fan Zhang , Hangyu Huang , Baodong Zheng , Yi Zhang , Lei Pan","doi":"10.1016/j.ifset.2025.103933","DOIUrl":"10.1016/j.ifset.2025.103933","url":null,"abstract":"<div><div><em>Laminaria japonica</em> polysaccharide (LJP) is an important nutrient of <em>Laminaria japonica</em>, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded <em>Laminaria japonica</em> polysaccharide (LJPS) on flavor, storage stability, and dynamic <em>in vitro</em> digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of <em>Lactobacilli</em> and <em>Lactococci</em> was sustained during the dynamic <em>in vitro</em> digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103933"},"PeriodicalIF":6.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-13 DOI: 10.1016/j.ifset.2025.103927

Abdallah Fawky Elshamy , Kurt A. Rosentrater , Sami Ghnimi , M. Kamal Hossain , Volker Lammers , Volker Heinz , Mamadou Diakité

This study, using an augmented simplex centroid design (ASC-DoE), assessed how varying ingredient proportions and extrusion parameters affected the texture of high-moisture meat analogs (HMMAs), exploring faba bean (FB) and yellow pea (YP) dry-fractionated protein concentrates as sustainable alternatives, alone or mixed with functional wet-fractionated soybean protein concentrate (SB) for muscle-like texture. Results showed that pre-treatments enhanced functionality and flowability of FB and YP. Hardness, chewiness, and cutting strength were significantly influenced by total target moisture content (TMC), while screw speed was insignificant. Higher melting temperatures improved FB texture but softened YP. Springiness was minimally influenced by TMC and screw speed but significantly affected by material composition. Higher protein content and melting temperature promoted longitudinal fiber alignment, essential for meat-like textures. Substituting SB with FB and YP replicated HMMA textures, but color matching remained challenging. These findings establish the synergy between protein combinations and the optimization of extrusion process to meet the need for functional, sustainable plant proteins.

Industrial relevance

This study suggests optimizing experimental design for complex mixtures and extrusion parameters along with implementing effective pre-processing techniques to overcome challenges associated with dry-fractionated plant protein concentrates for producing muscle-like meat analogs using high-moisture extrusion, thereby providing practical and scalable solutions for the food industry. Selected meat analogs exhibited unique muscle-like texture, showcasing their potential as emerging product innovations for industrial applications that meet consumer expectations for texture and sustainability.

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引用次数: 0

Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-13 DOI: 10.1016/j.ifset.2025.103929

Shiguang Chen , Zhiling Li , Dan Ren , Xiyu Wu , Dan Xu

The practical application of freshness indicator has been greatly limited by complicated fabrication process and insufficient sensitivity. In this study, a novel pH colorimetric label was prepared by simple impregnation of non-woven fabrics in a solution composed of polyvinyl alcohol and purple sweet potato anthocyanins. The pH value of the impregnation solution was firstly optimized, and when the pH was 3.5, the label (3.5-PNP) showed the highest sensitivity towards volatile amines and stability. When applied in the shrimp packaging, 3.5-PNP label also displayed the Specialty highest total color difference (ΔE = 22.01) to indicate the spoilage of shrimp. The ΔE values of 3.5-PNP exhibited smaller variations in the packaging of fresh fish and pork (ΔE = 11.1 and 9.2) due to the reduced release rate of volatile amines from meat, indicating the considerate influence of the micro-environment inside the packaging on label sensitivity. However, the color changes of the label were still significant enough to be visible. The impact of transportation on the shrimp packaging was further investigated, revealing that the shelf life of the shrimp was shortened by 8 h after being transported for 150 min, while maintaining label sensitivity. A distinguishable color change (ΔE = 28.32) of 3.5-PNP label was observed when the shrimp spoiled. Therefore, this study developed a novel colorimetric label with simple preparation technique and promising sensitivity, and revealed the impact of the packaging micro-environment and road transportation on the sensitivity of indication label, offering valuable guidelines for practical application.

{"title":"Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics","authors":"Shiguang Chen , Zhiling Li , Dan Ren , Xiyu Wu , Dan Xu","doi":"10.1016/j.ifset.2025.103929","DOIUrl":"10.1016/j.ifset.2025.103929","url":null,"abstract":"<div><div>The practical application of freshness indicator has been greatly limited by complicated fabrication process and insufficient sensitivity. In this study, a novel pH colorimetric label was prepared by simple impregnation of non-woven fabrics in a solution composed of polyvinyl alcohol and purple sweet potato anthocyanins. The pH value of the impregnation solution was firstly optimized, and when the pH was 3.5, the label (3.5-PNP) showed the highest sensitivity towards volatile amines and stability. When applied in the shrimp packaging, 3.5-PNP label also displayed the Specialty highest total color difference (ΔE = 22.01) to indicate the spoilage of shrimp. The ΔE values of 3.5-PNP exhibited smaller variations in the packaging of fresh fish and pork (ΔE = 11.1 and 9.2) due to the reduced release rate of volatile amines from meat, indicating the considerate influence of the micro-environment inside the packaging on label sensitivity. However, the color changes of the label were still significant enough to be visible. The impact of transportation on the shrimp packaging was further investigated, revealing that the shelf life of the shrimp was shortened by 8 h after being transported for 150 min, while maintaining label sensitivity. A distinguishable color change (ΔE = 28.32) of 3.5-PNP label was observed when the shrimp spoiled. Therefore, this study developed a novel colorimetric label with simple preparation technique and promising sensitivity, and revealed the impact of the packaging micro-environment and road transportation on the sensitivity of indication label, offering valuable guidelines for practical application.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103929"},"PeriodicalIF":6.3,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-12 DOI: 10.1016/j.ifset.2025.103930

Stefano Zardetto , Alessandro Dal Martello , Gabriella Pasini

Water migration in multi-component foods is one of the most significant factors limiting their shelf life. Therefore, a two-component model (pasta and filling) was proposed simulating storage in permeable packaging under two different humidity conditions (70 % and 100 % relative humidity (RH)) to model the moisture changes over time in fresh-filled pasta. Several sensors monitored moisture changes inside the packaging and the environment during storage. The moisture sorption isotherms (MSI) were determined on pasta and filling at 6 °C and 11 %–98 % relative humidity (RH) and fitted using the GAB equation. Depending on the RH condition, the water content of pasta and its filling changed during storage. Pasta in direct contact with the filling adsorbed water, and this did not depend on water permeating through the package but on the water that the filling released. Thus, the higher water affinity of pasta and the high free water content in the filling determine the initial water movement from the filling to pasta independent of their activity water values. The MSI, water transmission rate of the packaging, and multi-component food characteristics predicted the moisture gain or loss by the pasta-filling system during storage. A correction factor was introduced in the model because the data obtained from the humidity sensors suggested the formation of a humidity gradient inside the package and environment. The experimental data closely matched the model predictions.

{"title":"Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions","authors":"Stefano Zardetto , Alessandro Dal Martello , Gabriella Pasini","doi":"10.1016/j.ifset.2025.103930","DOIUrl":"10.1016/j.ifset.2025.103930","url":null,"abstract":"<div><div>Water migration in multi-component foods is one of the most significant factors limiting their shelf life. Therefore, a two-component model (pasta and filling) was proposed simulating storage in permeable packaging under two different humidity conditions (70 % and 100 % relative humidity (RH)) to model the moisture changes over time in fresh-filled pasta. Several sensors monitored moisture changes inside the packaging and the environment during storage. The moisture sorption isotherms (MSI) were determined on pasta and filling at 6 °C and 11 %–98 % relative humidity (RH) and fitted using the GAB equation. Depending on the RH condition, the water content of pasta and its filling changed during storage. Pasta in direct contact with the filling adsorbed water, and this did not depend on water permeating through the package but on the water that the filling released. Thus, the higher water affinity of pasta and the high free water content in the filling determine the initial water movement from the filling to pasta independent of their activity water values. The MSI, water transmission rate of the packaging, and multi-component food characteristics predicted the moisture gain or loss by the pasta-filling system during storage. A correction factor was introduced in the model because the data obtained from the humidity sensors suggested the formation of a humidity gradient inside the package and environment. The experimental data closely matched the model predictions.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103930"},"PeriodicalIF":6.3,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-12 DOI: 10.1016/j.ifset.2025.103931

George Dimopoulos, George Stoukogiorgos, Athanasios Limnaios, Alexandros Katsimichas, Ioanna Thanou, Petros Taoukis

Extraction of peach juice is commonly performed with centrifugal paddle mesh extractors, scraping peaches against meshes after destoning to separate peels and residual stone pieces from pulp. Late season peaches are notorious for their hard texture, complicating comminution processes and leading to low juice yields. To avoid this, thermal treatments are employed, resulting in juice quality deterioration and increased energy consumption. Pulsed Electric Fields (PEF) rely on electroporation of plant tissues to soften them and increase extraction yields. This research explores the effect of PEF (0.5–2.0 kV/cm, specific energy 0–12 kJ/kg) on peach fruit texture, juice yield and quality, compared to thermal treatments. Peach juice yield was non-monotonically dependent on treatment intensity. Maximum juice yield of 70 % was achieved with 0.6 kJ/kg specific energy, compared to untreated peaches exhibiting a juice yield of 65 %. The specific energy input required for PEF treatment was equal to 0.31 % of the corresponding value for a thermal blanching (195 kJ/kg). The juice obtained from blanched peaches exhibited significant discoloration. Conclusively, PEF pretreatment provides substantial energy savings by rendering the juicing process of problematic crops such as peaches highly efficient and sustainable.

{"title":"Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars","authors":"George Dimopoulos, George Stoukogiorgos, Athanasios Limnaios, Alexandros Katsimichas, Ioanna Thanou, Petros Taoukis","doi":"10.1016/j.ifset.2025.103931","DOIUrl":"10.1016/j.ifset.2025.103931","url":null,"abstract":"<div><div>Extraction of peach juice is commonly performed with centrifugal paddle mesh extractors, scraping peaches against meshes after destoning to separate peels and residual stone pieces from pulp. Late season peaches are notorious for their hard texture, complicating comminution processes and leading to low juice yields. To avoid this, thermal treatments are employed, resulting in juice quality deterioration and increased energy consumption. Pulsed Electric Fields (PEF) rely on electroporation of plant tissues to soften them and increase extraction yields. This research explores the effect of PEF (0.5–2.0 kV/cm, specific energy 0–12 kJ/kg) on peach fruit texture, juice yield and quality, compared to thermal treatments. Peach juice yield was non-monotonically dependent on treatment intensity. Maximum juice yield of 70 % was achieved with 0.6 kJ/kg specific energy, compared to untreated peaches exhibiting a juice yield of 65 %. The specific energy input required for PEF treatment was equal to 0.31 % of the corresponding value for a thermal blanching (195 kJ/kg). The juice obtained from blanched peaches exhibited significant discoloration. Conclusively, PEF pretreatment provides substantial energy savings by rendering the juicing process of problematic crops such as peaches highly efficient and sustainable.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103931"},"PeriodicalIF":6.3,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-12 DOI: 10.1016/j.ifset.2025.103928

Jiannan Yan , Qianqian Gu , Fangxiao Xing , Jiale Gao , Jingsheng Liu , Chengbin Zhao , Hao Zhang

The interactions between proteins and polyphenols are important to improve the physicochemical properties of proteins and the stability of polyphenols. The effects of non-covalent and covalent complexation of soybean protein isolate (SPI) with soybean isoflavone (SI) on the structure, functional properties and digestive behavior of SPI-SI complexes were investigated. The covalent complexes had higher SPI-SI binding degree as well as lower surface hydrophobicity and free sulfhydryl groups. SPI showed stronger covalent interactions with SI, which formed more flexible secondary structure and looser tertiary conformation. The solubility, emulsification property, antioxidant activity, thermal and chemical stability were enhanced by SPI-SI covalent interactions. The covalent complexation inhibited the gastric digestion of protein and enhanced its digestive stability. It provided a stronger protection for SI during the gastric digestion stage. However, SPI-SI covalent interactions promoted the intestinal digestion of proteins and facilitated the targeted release of SI, leading to the improved bioaccessibility of covalently bound SI. Therefore, the SPI-SI covalent complexes can be used as delivery carriers and functional ingredients in health food.

{"title":"Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes","authors":"Jiannan Yan , Qianqian Gu , Fangxiao Xing , Jiale Gao , Jingsheng Liu , Chengbin Zhao , Hao Zhang","doi":"10.1016/j.ifset.2025.103928","DOIUrl":"10.1016/j.ifset.2025.103928","url":null,"abstract":"<div><div>The interactions between proteins and polyphenols are important to improve the physicochemical properties of proteins and the stability of polyphenols. The effects of non-covalent and covalent complexation of soybean protein isolate (SPI) with soybean isoflavone (SI) on the structure, functional properties and digestive behavior of SPI-SI complexes were investigated. The covalent complexes had higher SPI-SI binding degree as well as lower surface hydrophobicity and free sulfhydryl groups. SPI showed stronger covalent interactions with SI, which formed more flexible secondary structure and looser tertiary conformation. The solubility, emulsification property, antioxidant activity, thermal and chemical stability were enhanced by SPI-SI covalent interactions. The covalent complexation inhibited the gastric digestion of protein and enhanced its digestive stability. It provided a stronger protection for SI during the gastric digestion stage. However, SPI-SI covalent interactions promoted the intestinal digestion of proteins and facilitated the targeted release of SI, leading to the improved bioaccessibility of covalently bound SI. Therefore, the SPI-SI covalent complexes can be used as delivery carriers and functional ingredients in health food.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103928"},"PeriodicalIF":6.3,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-10 DOI: 10.1016/j.ifset.2025.103926

Jaine Oliveira , Laís Benvenutti , Bianca R. Albuquerque , Tiane C. Finimundy , Filipa Mandim , Tânia C.S.P. Pires , Carla Pereira , Rúbia Carvalho Gomes Corrêa , Lillian Barros , Acácio Antonio Ferreira Zielinski

The use of acid whey as a biological-based solvent may be an innovative and sustainable strategy to add value to agro-industrial by-products. This study assessed acid whey as a solvent for extracting anthocyanins from discarded red cabbage leaves. Methods such as Heating and Stirring Extraction (HSE), Ultrasound-Assisted Extraction (UAE), and Pressurized Liquid Extraction (PLE) were compared using acid whey or acidified ethanol as solvents. The yield of anthocyanin extract from acid whey is approximately 7 % lower compared to that obtained from acidified ethanol. All extracts exhibited in vitro antioxidant activity. Anthocyanin-rich extracts from red cabbage leaves revealed the predominant presence of cyanidin-3-O-(feruloyl)-sophoroside-5-O-glucoside (949 m/z). No cytotoxic effects were observed in the tested extracts, underscoring their safety and potential for industrial applications. Furthermore, incorporating powdered extracts into marshmallows yielded promising results as a natural colorant, emphasizing their versatility. These findings underscore acid whey role as a sustainable biobased solvent for extracting anthocyanins from red cabbage waste.

Industrial relevance

The use of acid whey as a solvent for extracting anthocyanins from purple cabbage leaves is a valuable alternative in the agroindustry. This practice adds value to by-products and promotes sustainability. Emerging technologies, such as ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE), enhance the efficiency of this process. Analysis shows that acid whey is efficient and environmentally friendly, yielding extracts with antioxidant properties. These extracts can also serve as natural colorants, meeting the demand for natural ingredients. Thus, acid whey enhances sustainability in agroindustrial production.

{"title":"Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent","authors":"Jaine Oliveira , Laís Benvenutti , Bianca R. Albuquerque , Tiane C. Finimundy , Filipa Mandim , Tânia C.S.P. Pires , Carla Pereira , Rúbia Carvalho Gomes Corrêa , Lillian Barros , Acácio Antonio Ferreira Zielinski","doi":"10.1016/j.ifset.2025.103926","DOIUrl":"10.1016/j.ifset.2025.103926","url":null,"abstract":"<div><div>The use of acid whey as a biological-based solvent may be an innovative and sustainable strategy to add value to agro-industrial by-products. This study assessed acid whey as a solvent for extracting anthocyanins from discarded red cabbage leaves. Methods such as Heating and Stirring Extraction (HSE), Ultrasound-Assisted Extraction (UAE), and Pressurized Liquid Extraction (PLE) were compared using acid whey or acidified ethanol as solvents. The yield of anthocyanin extract from acid whey is approximately 7 % lower compared to that obtained from acidified ethanol. All extracts exhibited <em>in vitro</em> antioxidant activity. Anthocyanin-rich extracts from red cabbage leaves revealed the predominant presence of cyanidin-3-<em>O</em>-(feruloyl)-sophoroside-5-<em>O</em>-glucoside (949 <em>m/z</em>). No cytotoxic effects were observed in the tested extracts, underscoring their safety and potential for industrial applications. Furthermore, incorporating powdered extracts into marshmallows yielded promising results as a natural colorant, emphasizing their versatility. These findings underscore acid whey role as a sustainable biobased solvent for extracting anthocyanins from red cabbage waste.</div></div><div><h3>Industrial relevance</h3><div>The use of acid whey as a solvent for extracting anthocyanins from purple cabbage leaves is a valuable alternative in the agroindustry. This practice adds value to by-products and promotes sustainability. Emerging technologies, such as ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE), enhance the efficiency of this process. Analysis shows that acid whey is efficient and environmentally friendly, yielding extracts with antioxidant properties. These extracts can also serve as natural colorants, meeting the demand for natural ingredients. Thus, acid whey enhances sustainability in agroindustrial production.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103926"},"PeriodicalIF":6.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-10 DOI: 10.1016/j.ifset.2025.103924

Sushil Koirala , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari

Shape morphing, a deformable property of food, can be controlled and programmable, which allows the creation of uniquely designed foods to achieve desired properties. In this context, the present study investigated the four-dimensional (4D) shape morphing behaviour of 3D-printed pea protein structures, focusing on the influence of groove depth and orientation under drying and frying conditions. A formulation consisting of pea protein isolate (60 g), water (40 g), and xanthan gum (5 g) was found optimal for 3D printing, as it provided the necessary rheological properties for consistent extrusion. Drying experiments at 45 °C, 55 °C, and 65 °C revealed that deeper grooves (3 mm) accelerated drying rates and enhanced controlled shape morphing. At 65 °C, grooved samples exhibited significant morphing, with a maximum bending angle of 183 ± 3.14° and curvature of 0.187 ± 0.03 μ mm⁻¹. The orientation of grooves further influenced morphing, with a 45° groove direction producing the most significant controlled twisting, reaching a twisting angle of 320 ± 3.56° and a curvature of 0.215 ± 0.09 μ mm⁻¹. Porosity analysis showed increased pore formation at higher temperatures, particularly in grooved samples, with porosity reaching 0.62 ± 0.05 for 3 mm grooves at 65 °C. Nuclear Magnetic Resonance (NMR) analysis revealed that grooved samples had slightly faster structural changes and water loss. SEM images demonstrated distinct surface changes in grooved and dried samples, which helped to explain their morphing behaviour. Thus, this research highlights the possibility of using 3D food printing (3DFP) to precisely design and print programmable groove geometries, activating post-processing 4D shape morphing in food materials.

{"title":"4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions","authors":"Sushil Koirala , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari","doi":"10.1016/j.ifset.2025.103924","DOIUrl":"10.1016/j.ifset.2025.103924","url":null,"abstract":"<div><div>Shape morphing, a deformable property of food, can be controlled and programmable, which allows the creation of uniquely designed foods to achieve desired properties. In this context, the present study investigated the four-dimensional (4D) shape morphing behaviour of 3D-printed pea protein structures, focusing on the influence of groove depth and orientation under drying and frying conditions. A formulation consisting of pea protein isolate (60 g), water (40 g), and xanthan gum (5 g) was found optimal for 3D printing, as it provided the necessary rheological properties for consistent extrusion. Drying experiments at 45 °C, 55 °C, and 65 °C revealed that deeper grooves (3 mm) accelerated drying rates and enhanced controlled shape morphing. At 65 °C, grooved samples exhibited significant morphing, with a maximum bending angle of 183 ± 3.14° and curvature of 0.187 ± 0.03 μ mm<sup>−1</sup>. The orientation of grooves further influenced morphing, with a 45° groove direction producing the most significant controlled twisting, reaching a twisting angle of 320 ± 3.56° and a curvature of 0.215 ± 0.09 μ mm<sup>−1</sup>. Porosity analysis showed increased pore formation at higher temperatures, particularly in grooved samples, with porosity reaching 0.62 ± 0.05 for 3 mm grooves at 65 °C. Nuclear Magnetic Resonance (NMR) analysis revealed that grooved samples had slightly faster structural changes and water loss. SEM images demonstrated distinct surface changes in grooved and dried samples, which helped to explain their morphing behaviour. Thus, this research highlights the possibility of using 3D food printing (3DFP) to precisely design and print programmable groove geometries, activating post-processing 4D shape morphing in food materials.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103924"},"PeriodicalIF":6.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-01-06 DOI: 10.1016/j.ifset.2025.103923

Andrea Natolino, Sabrina Voce, Ettore Alò, Piergiorgio Comuzzo

Chitosan is the deacetylated derivative of chitin, the second most abundant polysaccharide in nature. It is a promising eco-friendly polymer with immense potential owing to its unique properties and high versatility, offering notable contributions to various industries. Conventionally, chitosan is recovered from several biomasses, primarily from marine sources, using chemical or biological methods.

Subcritical water (SCW) extraction is a promising sustainable and innovative technology that can address the main drawbacks of conventional methods. This study explores the use of SCW to extract chitosan from mushroom (Pleurotus ostreatus) by-products, considering different temperatures (120 °C, 150 °C and 180 °C) and malic acid concentrations (0 %, 5 % and 10 %). The highest chitosan yield (6.26 % ± 0.09 %) was achieved with SCW at 120 °C and 10 % (w/v) of malic acid, which is 4.8 times higher than that of conventional methods. SCW modified the polymer's structure, which may have influenced its functionality. A partial deacetylation of chitin, as indicated by a 20 % decrease in acetylation degree, and a decrease in the crystallinity index were highlighted. In addition, the remarkable simultaneous recovery of valuable compounds in liquid residues was achieved, attributed to the hydrolysis mechanisms facilitated by SCW.

{"title":"Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water","authors":"Andrea Natolino, Sabrina Voce, Ettore Alò, Piergiorgio Comuzzo","doi":"10.1016/j.ifset.2025.103923","DOIUrl":"10.1016/j.ifset.2025.103923","url":null,"abstract":"<div><div>Chitosan is the deacetylated derivative of chitin, the second most abundant polysaccharide in nature. It is a promising eco-friendly polymer with immense potential owing to its unique properties and high versatility, offering notable contributions to various industries. Conventionally, chitosan is recovered from several biomasses, primarily from marine sources, using chemical or biological methods.</div><div>Subcritical water (SCW) extraction is a promising sustainable and innovative technology that can address the main drawbacks of conventional methods. This study explores the use of SCW to extract chitosan from mushroom (<em>Pleurotus ostreatus</em>) by-products, considering different temperatures (120 °C, 150 °C and 180 °C) and malic acid concentrations (0 %, 5 % and 10 %). The highest chitosan yield (6.26 % ± 0.09 %) was achieved with SCW at 120 °C and 10 % (<em>w</em>/<em>v</em>) of malic acid, which is 4.8 times higher than that of conventional methods. SCW modified the polymer's structure, which may have influenced its functionality. A partial deacetylation of chitin, as indicated by a 20 % decrease in acetylation degree, and a decrease in the crystallinity index were highlighted. In addition, the remarkable simultaneous recovery of valuable compounds in liquid residues was achieved, attributed to the hydrolysis mechanisms facilitated by SCW.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103923"},"PeriodicalIF":6.3,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0